Gochujang Seafood Mushrooms

These seafood mushrooms are seriously my new favorite mushroom!! They remind me of enoki mushrooms, except more thicker and almost resembles the texture of lobster— its crazy delicious. I created a gochujang based sauce and it turned out awesome! These would also be such a great substitute for low carb noodles—add some protein and you’ve got an easy low carb meal! if you try this recipe, tag me! I love seeing your foodie photos (:

What you’ll need:

Servings: 2

• 5oz package seafood mushrooms

• 1/2 cup water

• 1 tsp chicken bullion powder

• 1 tsp soy sauce

• 1 tsp oyster sauce

• 1 tsp sesame oil

• 1 tsp cornstarch

• 1 tsp gochujang paste

• black pepper or white pepper

• salt

• chopped green onions

• olive oil

Instructions:

1. Remove seafood mushrooms from package and cut off stems. Take a damp paper towel and wipe off and dirt/debris from mushrooms. Set aside.

2. Prep sauce— add seasonings to water and mix well. Set aside.

3. Heat up a skillet pan on medium high and add some olive oil. Once pan is heated through add in mushrooms in one even single layer.

4. Let shallow pan fry for a few minutes until mushrooms have some color— then add in sauce and lower heat to medium low.

5. Continue to set mushrooms simmer in sauce for about 5 minutes or until mushrooms are tender to your liking and sauce thickens up.

6. Transfer mushrooms and sauce to a serving bowl and garnish with chopped green onions— enjoy!